The present invention primarily relates to a mixture comprising or consisting of components a), b) and c), and optionally component d), wherein component a) is at least one rare sugar, component b) is at least one taste modifying compound, component c) is at least one natural sweet tasting compound, and component d) is at least one natural caloric sweet-tasting carbohydrate and/or at least one non-caloric sweet tasting sugar alcohol.

A composition and method for supplementing food, nutrition, and diet systems with omega-6 to omega-3 balanced oils comprising a synergistic blend of at least two oils. The composition further comprises a synergistic blend of long-chain omega-3 fatty acids as a means to further increase the nutritional value. The composition provides an effective increase in therapeutic and pharmacological properties in nutrition, and retards the rate of oxidation thereof.

A composition and method for supplementing food, nutrition, and diet systems with omega-6 to omega-3 balanced oils comprising a synergistic blend of at least two oils. The composition further comprises a synergistic blend of long-chain omega-3 fatty acids as a means to further increase the nutritional value. The composition provides an effective increase in therapeutic and pharmacological properties in nutrition, and retards the rate of oxidation thereof.

A food condiment slice, method of using, composition and method for making, and methods for manufacturing are described. The food condiment slices are used with sandwiches, other food products, and beverages. The food condiment slices may have different structures such as face-fused, side-fused, face-fused-side-fused, woven, and chopped. The food condiment slices are formed from condiments such as catsup, ketchup, mustard, mayonnaise, barbecue sauce, steak sauce, jellies, jam, preserves, butter, margarine, marinades, creamers, and syrups. More than one food condiment can be integrated into a single food condiment slice. The food condiment slices eliminate the need and inconvenience of using and carrying spreadable, squeezable, and pourable food condiments. Also included are beverage condiment slices or discs such as coffee or tea dairy and non-dairy creamers.

A food condiment and method of preparing such condiment is provided. The food condiment may be used as salad dressings, marinades, dipping sauces, and the like. The food condiment includes mayonnaise, ketchup, mustard, pepper, crab seasoning, dried parsley; spice seasoning, salt, soy sauce, and hot sauce. The ingredients may be intermixed in a variety of mixing orders. In one intermixing method, the oil based ingredients and the water based ingredient are mixed with an emulsifier to create a stable emulsion at room temperature.

A food condiment and method of preparing such condiment is provided. The food condiment may be used as salad dressings, marinades, dipping sauces, and the like. The food condiment includes mayonnaise, ketchup, mustard, pepper, crab seasoning, dried parsley; spice seasoning, salt, soy sauce, and hot sauce. The ingredients may be intermixed in a variety of mixing orders. In one intermixing method, the oil based ingredients and the water based ingredient are mixed with an emulsifier to create a stable emulsion at room temperature.

The present invention refers to açai-based food composition comprising: açai pulp, vinegar, “dedo-de-moça” chili pepper, one or more flavor adding ingredients chosen from onion, garlic, tomato or their mixtures; thickening agents chosen from starch, corn sugar or mixtures thereof; salt and sugar. The present invention further relates to a method of preparation the açai-based food composition.

The present invention refers to açai-based food composition comprising: açai pulp, vinegar, “dedo-de-moça” chili pepper, one or more flavor adding ingredients chosen from onion, garlic, tomato or their mixtures; thickening agents chosen from starch, corn sugar or mixtures thereof; salt and sugar. The present invention further relates to a method of preparation the açai-based food composition.

An emulsion composition includes dry powder of dicotyledonous plant seeds in a range between 1 mass % or more and 20 mass % or less, the dry powder having an average particle size in a range between 0.2 μm or larger and 150 μm or smaller, water in a range between 20 mass % or more and 69 mass % or less, and fat and oil in a range between 21 mass % or more and 70 mass % or less.

An emulsion composition includes dry powder of dicotyledonous plant seeds in a range between 1 mass % or more and 20 mass % or less, the dry powder having an average particle size in a range between 0.2 μm or larger and 150 μm or smaller, water in a range between 20 mass % or more and 69 mass % or less, and fat and oil in a range between 21 mass % or more and 70 mass % or less.